Apparatus for the treatment and storage of food



March 5, l1940. n. F. .JAMES 2,192,348

APPARATUS FOR THE TREATMENT AND STORAGE-OF FOOD Filed Dec. 4, 1937 2 Sheets-Sheet 2 ATTO R N EY Patented Mar. 5,` 1940 UNITED sTATEs PPARATS FOR TREATMENT AND STORAGE 0F FOOD neben. F; James, Mahwah, N. J., assigner to Westinghouse Electric & Manufacturing Company, East Pittsburgh, Pa., a corporation of Pennsylvania Application December 4, 1937, Serial No. 178,073

14 claims.

This application is a continuation-impart of my copending application Serial No. 131,987, filed March 20, 1937, for Process for the treatment of meat and the product thereof, now Patent '5 No. 2,169,081, dated August s, 1939 and owned by the same assignee.

I'his invention relates to the storage of food and the treatment of meat, and more particularly to an improved apparatus for the 4ripening' and storing of meat.

The principal object of my invention, generally considered, is to control the process of tenderizing meat without spoilage, including the avoidance of the growth of mold and bacteria on such material during the process of tenderizing and storing, and the control of the temperature and the humidity.

Another object of my invention is to improve on the invention, described in the application of which this is a continuation-in-part, by providing apparatus for more accurately controlling the temperature and humidity at which meat is tenderized, while employing radiant-energy devices of the character used in accordance with said earlier application, to prevent spoilage of the 'meat and speed-up the tenderization thereof.

vA further object of my invention is the production of tenderized meat free from objectionable taste and odor, retaining its original appearance and desirable flavor, and of greater food value, vitamin content, and digestability, than ordinary meat.

A still further object of my invention is the provision of improved apparatus for practicing my process of tenderizing meat.

Other objects and advantages of the invention, relating to the particular arrangement and construction of the various parts. will become apparent as the description proceeds.

In my copending application Serial No. 131,987, filed March 20, 1937, previously referred to, I described and claimed a process and apparatus for the treatment of meat, and meat produced by such process and in the apparatus disclosed. While practicing the method described in said application, I have found that by observing and controlling the steps of the method, including the accurate maintenance of temperatures and humidities within an optimum range, it is possible to produce lresults even superior to those heretofore obtained by my method, if temperature and humidity are not accurately controlled. For example, with the method of tenderizing described in said application, I have produced meat all the practical desirable qualities. Such meat sometimes has a slightly darkened and dehydrated surface layer, if the desired temperature4 which is satisfactorily tenderized and possessesv in some cases, in order to improve the appearance of the meat, it is considered desirable to remove said layer. Such trimming results in a slight loss and Ahence increases the cost of the nal product to the ultimate consumer.

I have found that it is possible to practically avoid discoloration of the surface of the meat, treated in accordance with my invention, by the use of limiting devices to control the relative and absolute hurnidities within minimum and maximum limits for any given temperature treatment. e

In my copending application referred to, I have shown that the time required to satisfactorily tenderize meat may be decreased, under ultraviolet radiation, by increasing the temperature during the treatment. Now I find that by accurately controlling the relative humidity of the air surrounding the meat during treatment, I can eliminate the surface darkening of the cut or exposed areas of the meat, thereby maintaining the desirable natural coloring of the meat tissue. I have further found that meat treated with such controlled humidity and temperature, may be directly butchered into retail cuts Without the necessity of chilling to as low asI 45 F., as is the customary practice.

The foregoing has been demonstrated in a commercial walk-in refrigerator in accordance with the following procedure:

I limit the desired absolute and relative humidities by using a direct evaporation type of humidifier with a suitable humidistat, which actuates the humidifier when the humidity falls below the desired relative humidity value. I measure lthe humidity with a sling psychrometer and when it is in excess of what I desire, I reduce it by automatically or manually operating a switch to energize an electric fan to circulate the air and cause it to pass over the refrigerating means, heat exchanger, or cooling pipes. The low temperature obtained in the refrigerating means, as by automatically or manually operating the heat exchanger valve, forces excessive moisture out of the air and reduces the humidity to within the desired limits. It will be appreciated that such control is necessary in main.

taining the desired humidity,!on account of inltration ofatmospheric air, having' a humidity different from that desired, when the door of the refrigerator is open.

It will therefore be seen that I propose to automatically control the absolute and relative humidity of the air in a refrigerating compartment by the use of minimum and maximum limiting humidistats. The minimum humidistat actuates the humidier and increases the moisture. The vmaximum humidistat causes a circulation of air over or past a cold area to remove moisture therefrom by chilling below the dew point'. However,

any suitable dehydrating `method may be used. I prefer the chilling process because a refrigerator naturally contains a cold area which may serve for withdrawing moisture from the air by condensation thereon, either as dew or frost. 'I'his method is therefore economical and the source of refrigeration may be accurately controlled by any of the commercially known and available thermosta-ts.

Ihe results which I have obtained by the specifled accurate control were unforeseen since, 'although I knew I had proven the usefulness of my method, as described in my previous application for tenderizing meat, I did not realize the degree of perfection obtainable by the step of more accurately controlling the humidity and 4tempera.-

ture. s'

In the usual type of refrigerator or ice box in commercial use, it is necessary for the butcher to have access to the meat to remove portions from time to time. 'I'he opening of a door, under varying conditions of moisture in the outside air, serves to change the condition within the box, in spite f which it is possible to satisfactorily tenderize meat. With the atmosphere in the box accurately controlled, as to moisture as well as temperature, I have obtained results which are startling and beyond expectation, insofar as the appearance and character of the treated meat are concerned.

Referring now to the drawings illustrating improved apparatus embodying my invention:

Fig. l is a vertical sectional View of a refrigerator or meat treating compartment embodying my invention, the machinery underneath the compartment for conditioning the air supplied to the compartment being also fragmentarily illustrated.

Fig. 2 is a vertical sectional view of a refrigerator or lmeat treating compartment, as shown in Fig. 1, but slightly modified.

Fig. 3 is a view of apparatus similar to that shown in Fig. 2), but -involving another modication.

Fig. 4 is a fragmentary side` elevational view' of air-conditioning apparatus, with portions broken away to more clearly show the bactericidal lamps contained therein.

Fig-5 is a view similar to Fig. 4 but showing a modification.

Fig. 6 is a sectional perspective case embodying my invention.

Referring to the drawings in detail, like parts being designated by like reference characters, and irstconsidering the embodiment of my invention illustrated in Fig.` 1, there is shown a refrigerator or meat treating and storing device I comprising a room or compartment 2, provided With shelves, racks, or other means'3 for supporting and storing meat l and the like. Hooks (not shown)y may be provided for'v suspending large pieces or carcasses of meat. 'Ihe compartment 2 may be entered, if desired, through a vestibule or anteroom 5 having a door 6 leading to the outside. In order to provide for the transfer of meat to and from the compartment or room 2, and others of a series 2, 2 etc., a portion of the adjoining room 2' being illustrated,v there are desirably provided rails or tracks 'I which lead from the vestibule 5 to the room 2 or rooms 2, 2', etc. v

Although refrigerating coils may be disposed view of a show Y directly in the meat treating compartments 2, 2'

etc., as in my copending application Serial No.

131,987, previously referred'to, yet in the present Y,

--arcascs 8, 8", etc., which supply the conditioned air to the compartments, the compartment airv being forced' lout and returned to the refrigerating means 9 throughreturn ducts I0.

The refrigeratingmeans, air conditioner, or

' heat exchanger A9 is, in the present embodiment,

shown connected to a condensing unit i'rigerant lines I2, said lines feeding means having chilling surfaces, in the heat ,exchanger 9 over which the circulating air is forced. Inasmuch as I tenderizel meat at relatively mild temperatures, heatsupply pipes I3 are provided for use in cold weather instead of the refrigerant lines. Provision is made for recirculating most of the air which goes to and from the refriger- II by recoils, or

ators or meat-treating compartments, but some air from the outside is desirably drawninto the system, as by means of duct or conduit Il.

The air conditioner 9 also desirably includes means for humidii'ying, as well as for cooling or heating, the air supplied to the 'treating chambers 2, 2', etc. For that purpose, there are provided a water supply pipe I5 for .humidifying, and a drain/pipe I6 for discharging surplus water and that condensed during a dehumidifying operation.

The operation of the air conditioner 9 is controlled by means of thermostat I1 and humidistat I8 through control circuits I9 and 20.. The properly conditioned air is desirably fed by the ducts 8,- 8'. etc. to the rooms or meat-treating units 2, 2', etc., at the top through discharge orifices, or lines of orifices, 2|, 22 and `23, Beneath these orifices are desirably disposed the means for generating ultra-violet light having the major part of its radiations near'2500 A. U., o'r between 2500 and 3000 A. U., with very little visible and infra- ,red radiations, and hardly any of wave lengths below 2500 A. U., which means desirably takes, or take, the form of one or more lamps 24, 25, and 26, each lamp being desirably disposed directly in line with one of the discharge orifices,` or lines of oriilces, 2|, 22 and 23, so that the air is steri-r lized most effectively by directly Ystriking the lamps. Each lamp is desirably constructed in accordance with my copending application Serial No. 734,620, filed July 11, 1934, and owned by the asignee of the present application.' These lamps desirably operate on a transformer 21 controlled by means of a switch 28.

In operation, air is caused to circulate through the air-conditioner 9, by any desired means, such as a fan (not shown), the thermostat controlling the temperature of the air supplied `by the ducts 8, 8', etc., and the humidistat controlling the moisture content of said air within the desired limits. When the meat-treating chamber 2, for example, is too warm, the thermostat operates the condensing'` unit II to supply the desired refrigerating effect to the conditioner 9, so that the air is circulated over cold pipes, or

other means with chilling surfaces, to be reduced l in temperature to the desired extent. Whenthe air in the heat-treating chamber 2 becomes too cold, the air is either diverted from thechilling area to a heating area maintained by the heat supply pipes I3, or the condensing unit is slowed down or shutoff.

When the air is too dry, the humidistat I8 operates to cause the circulating air to .take up water from the'water supply provided. When, on the other hand, the air becomes too moist, in accordance with the setting of the humidistat, the humidifying. operation is discontinued and the excess withdrawn from the air by a chilling the meat treated; that is, whether'it is naturally dry or moist. For example, fowl, such as chicken or game, are desirably tenderized in a moist atmosphere of approximately 100% relative humidity, because they are naturally dry. Lamb and pork, being naturally moist, are desirably tenderized in an atmosphere having a relative humidity of about 90%. Steps are now being taken to accurately determine the optimum times, temperatures and humidities for treating diierent kinds of meat.

Referring now to the embodiment of my invention illustrated in Fig. 2, there is shown a refrigerator ormeat treating and storing device f, comprising a room or compartment 2a, provided with shelves, racks, or other means 3B, for supporting and storing meat '4a and the like. Hooks, not shown, may also be provided for large pieces or carcasses of meat, as in the preceding embodiment. The compartment 2a may be entered, if desired, through a vestibule or anteroom 5B having a door (not shown) leading to the outside. As inI the preceding embodiment, rails or tracks 1 may be provided for transferring meat to and from the compartment or room itL and. other compartments of a series, if such is used, as in the preceding embodiment.

'Ihe means for refrigerating and/or air-conditioning the compartment 2'* of the present embodiment may be identical with that of the preceding embodiment, except that in the present embodiment the ultra-violet lamp, or lamps 24, is,l or are, positioned in the duct or conduit 8a through which conditioned air is fed to the room or meat-treating chamber 2a, through discharge orifices, or lines of orifices, 2l, 22a, and 23a. The air is allowed `to return to the air-conditioning means through return conduit Illa. As in the preceding embodiment, the ultra-violet lamp, or lamps, is, or are, operated on a transformer 2"a and controlled by a switch 28, and the air-conditioning equipment is controlled, so Ithat the desired temperatureand humidity are at all times maintained in the compartment by means of a thermostat I 'la vJand-a humidistat lila, through suitable controliflines, as in the preceding embodimentv It willtherefore beI seen that I have provided apparatus for- :controlling the temperature and humidity of vmeat stored and/or treated for tenderizing purposes. The only diierence in the apparatus of the present embodiment, as compared with that of the preceding embodiment, is that the air which is supplied tothe'meat is sterilized and activated while infthe duct or conduit through which it passes prior to reaching the meat, and no radiations from the 'ultra-violet lamp or lamps 24a fall directly on 'the' meat.

Referring now to the embodiment of my inven-l tion illustrated in Fig. 3, there shown a refrig- /erator or meat-treating and storing device Ib, comprising a room `or compartment 2b, provided with means s uch as hooks 3h for supporting pieces of meat 4b. The compartment may be entered, as in the first embodiment, and may be one of the series of compartments, if such is desired. Tracks or rails 'Ih are desirably provided for the transfer of meat to and from said compartment 2b.

In the present embodiment I have provided for the direct irradiation of all outer surfaces of the 1 meat, by positioning ultra-violet generating units 24h, corresponding with the units 24 of the first embodiment, so that the meat receives radiations therefrom on all sides. The air is kept in the proper condition by being circulated, as in the preceding embodiments, from an inlet duct or conduit 8b and withdrawn through an outlet duct or conduit lub, the air supplied to the inlet duct being conditioned, as by controlling the temperature and humidity in accordance with the setting of the thermostaty |11D and the humidistat I8", by means of apparatus such as the air-conditioning equipment described in connection with the first embodiment. Operation of the lamps It will, therefore, be seen that I have provided apparatus for treating and/or storing meat including means for accurately maintaining the desired temperature and humidity of the air surrounding said meat, as well as providing for all sides, in order to most efciently protect the same from Ispoilage and increase the speed of tenderization.

Referring now to the embodimentof my invention illustrated in Fig, 4, a modified air-conditioning unit 9c is illustrated, which may correspond with the air-conditioning unit 9 of the embodiment of Fig. 1 in that it is provided with means for heating or cooling, in accordance with the setting of a control thermostat, and means for humidifying or dehumidifying, in accordane with the setting of a control humidistat. This air-conditioning unit, however, may be employed 'with meat storage rooms having no ultra-violet generating means, like the storage room 2a of Fig. 2, the duct or conduit 8 being provided for supplying such a room or rooms with conditioned air. This is made possible by sterilizing and activating the air, prior to reaching said unit, by means of ultra-violet lamps 24C, some of which are positioned'in the main return duct |0 from the meatestorage or treating room, not shown, and the remainder in the fresh-air supply duct I'4, so that all air supplied to the meat storage room or rooms is sterilized and activated like the air supplied by the duct 8a, of the embodiment of Fig. 2, by passing over and around the ultraviolet light generating means 24.

Referring now to the embodiment of my invention illus rated in Fig. 5, there is shown an air-conditio ing unit 9d, which desirably corresponds with the unit 9 of the rst embodiment. In the present case, however, the return duct lod and the fresh-air supply duct I41 are not furnished with ysterilizing devices, such devices 24d being instead applied in the main duct of the supply line 8d, so that the conditioned air fed y directly irradiating the surface of the meat from from said unit is sterilized after leaving the same,

but before it reaches the meat storage and/ or tenderizing room, not shown.

food suchas -cuts of meat, sausage, chicken, l

and prepared meat in the form of loaves, as well as other food products such as cheese and the like.

AUltra-violet lamps 24e and 25.e are desirably positioned, as illustrated, so as to run along the front of the show case and irradiate the food stored on the shelves therebelow. The lamp, or lamps 24e, is, or are, desirably positioned near the vertex of the angle between the top and front walls, as illustrated. Access to the show case 29 may be provided for in the usual manner, as by means of a sliding door portion (not shown) in the rear wall 3'4. v

Such a show case or other form of refrigerator with lamps mounted above the food for irradiating the same may be employed for the reception and storage'of meat, after tenderization in the apparatus illustrated in Figs. 1, 2, and 3, orother food products after preparation, such as sausage andv cheese. The .temperature in the show case is desirably` maintained, by suitable refrigerating apparatus, not shown, lower than in the meattreating compartment, in order to hold the tenderized meat inthe optimum condition until disposed of, without allowing further rapid tenderizving action. It is found, however, that meat and other food held in such a, refrigerator or showcase under the influence of the ultra-violet light radiated by lamps such as disclosed, will keep much better than at the same temperature in a show case or other compartment when not irradiated by such light. It has also been found that food, such as sausage meat, which ordinarily spoils rapidly when not protected by irradiations from ultra-violet lamps, may be kept for a considerable period of time without any appreciable deterioration.

It has beeri found by utilizing my invention that, for example, sausage meat, which has a better avor when allowed to season for several days, may be made up a considerable time before the sale thereof without an objectionable crust forming on its surface.

Although it is not necessary that the air in the show case or display cabinet 29, such as illustrated, be conditioned, as in the treatment compartments previously described, yet it will of course be understood that this'may be done if desired, as by means of air-conditioning equipment connected to the cabinet by means of supply and return air ducts, as in previous embodiments. It will also be understood that although the show case 29 is primarily for holding food such as meat, which has been tenderized in the treating apparatus previously described, and therefore the normal temperature in such a show case is in the neighborhood of 35? F., yet it will be understood that I may actually rapidly tenderize meat in such a show case by keeping the tempera-'- ture higher than normal and conditioning the air therein by apparatus such as previously described. A

It will also be understood that although the air is preferably conditioned by accurately maintaining a high moisture content and a carefully regulated temperature, yet, on account of the usual vention.

procedure of opening 'a show frequently, this control cannot be asaccurately maintained as in a tenderizing compartment such as previously described. It has been found, however, that while the close control of the temperature and humidity of theair which surrounds the meat being treated is desirable,vyet it is not essential` for accomplishing some of the results of my in- I have also found that I can tenderize .meatl under the lamps at a greater speed than meat was formerly tenderized by the old method of hang' ing, even though the temperature of about 35 F., and other factors are unchanged. 'I'hat is,- I can tenderize meat, which-formerlyl took about four weeks by the old method of hanging at about 35 F., in from two to less than three weeks to the same degree of tenderness, when the ultraviolet lamps are employed for irradiation during the period of treatment, without `other change.l

From the foregoing disclosure, it will be seen that I have provided apparatus for controlling'the temperature and humidity of rooms o'r compartmentsk in which food may be stored or meat tenderized. 'I'he temperature and humidity is desirably automatically controlled by a suitable thermostat and humidistat connected by control room, immediately before its discharge from thek air duct feeding said room, or immediately before passingy into, or after leaving, the air conditioning apparatus.

Although my invention has been shown applied to a walk-inl refrigerating room or compartment, and a refrigerating show-case, it will b e understood that I do not wish to be limited to this showing as, if desired, it may be applied to other devices for holding, storing, displaying, or treating meat of other food.

It will also be understood that although preferred embodiments of myl invention have been illustrated, I do not wish to be limited thereto, as

' modicationsmay be made vwithin the spirit and and a relatively high humidity in thel compartment, and ultra-violetradiating means for inhibiting the growth of bacteria and molds on the surface of the meat storedv in the compartment.

2. In apparatus for tenderizlng and/or.storing meat or other food, the combination of a compartment, means for supporting meat inthe compartment, means including control means for maintaining desired temperatures and humidities in the compartment, said control means maintaining refrigerated temperature in the compartment and a relative humidity of about and ultra-violet radiating means for inhibiting the. growth of bacteriav and molds on the surface of the meat stored in the compartment.

3. In apparatus for tenderizing and/or storing meat or other food, the combination of a compartment, means for supporting meat in the compartment, means including control means for uy maintaining desired temperatures and humidities in the compartment, said control means maintaining a refrigerated temperature in the compartment and a relative humidity of between and and ultra-violet radiating means for inhibiting the growth of bacteria and molds on the surface of the meat stored in the compartment.

4. In apparatus for tenderizing and/or storin meat or other food, the combination of a compartment, means for supporting meat in -the compartment, means including control means for maintaining desired temperatures and humidities in the compartment, said control means maintaining a temperature of between 35 and 55 F. in the compartment and a relative humidity of between 90 to 100%, and ultraviolet radiating means for inhibiting the growth of bacteria and molds on the surface of the meat stored in the compartment.

5. In apparatus for tenderizing and/or storing meat or other food, the combination of a compartment, means for supporting meat in the compartment, means including control means for maintaining desired temperatures and humidities in the compartment, said control means maintaining a temperature of approximately 55 F. in the compartment and a relative humidity of about 90%, and ultra-violet radiating means for inhibiting the growth of bacteria and molds onthe surface of the meat stored in the compartment.

6. In apparatus for tenderizing and/or storing meat-or other food, the combination of a compartment, means for supporting meat-in the compartment, means including control means for maintaining desired temperatures and humidities in the compartment, said control means maintaining a refrigerated temperature in the compartment and a relatively high humidity therein, and ultra-violet radiating means substantially restricted to 2500 to 3000 A. U. wave lengths for inhibiting the growth of bacteria and molds on the surface of the meats in said compartment.

7. In apparatus for tenderizing and/or storing meat or other food, the combination ot a compartment, means for supporting meat therein. means including control means for maintaining desired temperatures and humidities in said compartment, said control means maintaining a temperature above 45 F. and a high relative humidity therein, and ultraviolet radiating means for inhibiting the growth of bacteria and molds on said meat.

8. In apparatus for tenderizing and/or storing meat or otherI food, the combination of a compartment, means for supporting meat in said compartment, means including control means for maintaining desired temperatures and humidities in said compartment, said control means maintaining a temperature of between 35 and 55 F. and a relative humidity oi about 90% in the compartment, and ultra-violet radiating means for inhibiting the growth oi.' bacteria and molds on the surface of meat in said compartment. Y

9. In apparatus for tenderizingand/or storing meat or other food, the combination of a compartment, means for supporting meat therein, means including control means for maintaining desired temperatures and humidities in said compartment,`said control means maintaining a temperature above 45 F. and a relative humidity of about 90%v in the compartment, and ultra-violet radiating means for inhibiting the growth oi baoteria and molds on meat in said compartment.

10. In apparatus for tenderlzing and/or storing meat or other food, the combination of a compartment, means for supporting meat therein. means including control means for maintaining desired temperatures and humidities in said compartment, said control means maintaining a refrigerated temperature and a relative humidity of about 90% in the compartment, and means for generating ultra-violet radiations substantially restricted to the band between 2500 and 3000 A. U. for inhibiting the growth of bacteria and molds on the surface of meat in said compartment.

11. In apparatus for tenderizing and/or storing meat or other food, the combination of a compartment, means for supporting meat therein, means including control means for maintaining desired temperatures and humidities in said compartment, said control means maintaining a temperature above 45 F. anda relatively high humidity in said compartment, and means for generating ultra-violet radiations substantially restricted to the band between 2500 and 3000 A. U. for inhibiting the growth of bacteria and molds on meat in said compartment.

12. In apparatus for tenderizing and/or storing meat or other food, the combination of a compartment, means including control means for maintaining desired temperatures and humidities in said compartment,.said control means maintaining a refrigerated temperature and a relatively high humidity therein, means for generating ultra-violet radiations substantially restricted to the band between 2500 and 3000 A. U. for inhibiting the growth of bacteria and molds on meat in said compartment, and means for circulating air over said generating means.

13. In apparatus for tenderizing and/or storing meat or other food, the combination oi a compartment, means for supporting meat therein, means including control means for maintaining desired temperatures and humidities in said compartment, said control means maintaining a refrigerated temperature and a relatively high humidity therein, a duct connected to said compartment for carrying air with respect thereto. means disposed in said duct for generating ultraviolet radiations substantially restricted to the band between 2500 and 3000 A. U. for conditioning v the air for inhibiting the growth of bacteria and molds on the surface oi! meats in said compartment, and means ior circulating air over said generating means and into and out oi said compartment.

14. In apparatus for tenderizing and/or storing meat or other food,`the combination oi' a compartment, means ior supporting meat therein, means including control means for maintaining desired temperatures and humidities in said compartment, said control means maintaining a refrigerated temperature and a relatively high humidity therein. and ultra-violet radiating means disposed in said compartment adjacent the vertex ot the angle between its top and front walls. so as to directly irradiate food kepttherein and prevent it from spoilage, said means generating radiations substantially restricted to the band between 2500 and 3000 A. U. in order to be particularly eiiective for inhibiting the growth of bacteria and molds on the surface oi' meat.

ROBERT 1". JAMES. 

